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15 minutes
5 minutes
45 minutes
- 1 (10 inch) sponge cake, cut in cubes
- 1 (15.25 ounce) can fruit cocktail, drained
- 1 (3 ounce) package port wine flavored gelatin mix
- 2 tablespoons custard powder
- 4 teaspoons white sugar
- 0.5 cup milk
- Place the cake in an elegant glass bowl, top with the canned fruit, then drizzle the prepared gelatin over the layers.
- In a small saucepan over medium heat, whisk together custard powder and sugar. Gradually pour in milk, stirring constantly until thick and creamy. Pour the mixture over the sponge cake, then refrigerate until set.
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